Gluten Free Pumpkin Waffles
The truth is we love waffles, but do not eat them super often because our waffle maker still has non-stick coating on it. We’ve tried the cast iron waffle makers, and quite frankly they have never worked for us. The waffles don’t come off easily, and it’s far too heavy to turn easily. We want to buy this ceramic one. Let me know if you have a ceramic waffle maker, and which one you really like!
Ingredients:
2 cups Oat Flour (I grind my own using One Degree Organic Sprouted Oats, that brand is 100% glyphosate free, We buy it at Costco or Azure Standard)
2 Tsp Aluminum Free Baking Powder
1 Tsp Redmond Realsalt (Get 15% off with code KHW)
2 Tsp Ceylon Cinnamon or Pumpkin Spice Blend
3/4 Cup Milk of choice (goat, cow, or coconut)
1/2 Cup Pumpkin Puree (canned or homemade; can sub sweet potato, butternut, or kabocha squash)
5 TBSP Unsalted Grass Fed Butter, melted
2 Eggs (from pastured chickens if possible)
2 TBSP Maple Syrup
1 Tsp Vanilla Extract
Instructions:
If you grind your oat flour like me, then go ahead and do so. We use the Vitamix Blender with the dry grains container to grind the oats. Grab a bowl, add the flour and the rest of the dry ingredients to the bowl. Warm up your waffle maker. After mixing the dry ingredients, add all of the wet ingredients, then mix well. By now the waffle maker should be ready. I find I still need to grease my waffle maker, at least for the first one. I put a bit of butter on the bottom wells, and that works here. You can add some berries, apples, or chocolate chips to these if you like. I don’t even sweeten mine afterwards because it’s sweet enough for me. I just eat them along with some extra protein like eggs or lamb sausage.
Let me know if you make them, and how you like them!
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